Italian-Style Lamb Belly is a decadent and flavorful dish that highlights the richness of lamb belly complemented by classic Italian herbs and spices. Slowly cooked to tender perfection, the lamb is infused with a robust medley of garlic, rosemary, and white wine, making it an irresistible centerpiece for any dinner table. Serve it with polenta, roasted vegetables, or a fresh salad for a complete Italian-inspired meal.
Ingredients:
For the lamb:
- 1 kg lamb belly (bone-in or boneless)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 teaspoon fennel seeds
- 1 teaspoon chili flakes (optional)
- Zest of 1 lemon
- Juice of 1 lemon
- 1 cup dry white wine
- 1 cup chicken or vegetable stock
- Salt and freshly ground black pepper, to taste
For serving (optional):
- Creamy polenta or mashed potatoes
- Roasted vegetables (e.g., carrots, parsnips, zucchini)
Directions:
- Prepare the lamb belly:
Pat the lamb belly dry with paper towels and season generously with salt and pepper. Sprinkle with lemon zest for added brightness. - Sear the lamb:
Heat olive oil in a large, ovenproof skillet or Dutch oven over medium-high heat. Sear the lamb belly on both sides until golden brown, about 3-4 minutes per side. Remove and set aside. - Build the flavor base:
In the same pan, reduce the heat to medium and add the minced garlic, rosemary, thyme, fennel seeds, and chili flakes. Sauté for 1-2 minutes until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly. - Braise the lamb:
Return the lamb belly to the pan. Add the chicken or vegetable stock and lemon juice. The liquid should come halfway up the lamb. Bring to a gentle simmer, then cover the pan tightly with a lid or foil. - Cook the lamb:
Preheat the oven to 160°C (320°F) and place the covered pan in the oven. Braise the lamb for 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. Check halfway through and add more stock if necessary. - Finish and serve:
Once the lamb is cooked, remove it from the oven and skim off any excess fat from the liquid. Optionally, place the pan under a broiler for 5-7 minutes to crisp up the lamb belly. Slice or shred the lamb and serve with creamy polenta, mashed potatoes, or roasted vegetables. Spoon some of the flavorful pan juices over the lamb for extra richness.
This Italian-inspired lamb belly dish is perfect for a comforting meal or a special occasion, offering bold flavors and melt-in-your-mouth tenderness.
